Instant Pot 20 Minute Chicken Burrito Bowls
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Comes together in less than 10 min prep! The chicken is so tender and the flavors are so good.
Is it kind of wrong that I want a bowl of this chicken burrito bowl with the pad thai and fried rice and drunken noodles that I’ve been having here?
Because I’m not quite homesick just yet. But I still need a bowl of this right now. With an icy cold Corona. And a fresh lime wedge.
Okay, so maybe I’m getting just a tiny bit homesick. But only because this is my favorite burrito bowl ever. And it was the first Instant Pot recipe I ever tested that converted me to the IP cult in 0.497295 seconds.
So you know it has to be good.
The chicken comes out perfectly tender but the rice is the true hero – soaked with all the burito bowl flavors from the IP magic. Serve with fresh cilantro leaves, a lime wedge, and crushed tortilla chips, if desired.
Or if you’re anything like Ben, a whole bag of crushed tortilla chips.
Instant Pot 20 Minute Chicken Burrito Bowls
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup low sodium chicken broth
- 1 (1.25-ounce) package taco seasoning
- 1 (15-ounce) can corn kernels, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup salsa, homemade or store-bought
- 1 (4.5-ounce) can chopped green chiles
- 1 cup long-grain rice
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Equipment
Instructions
- Add chicken, chicken broth and taco seasoning to a 6-qt Instant Pot® and gently toss to combine.
- Stir in corn, black beans, salsa and green chiles. Without stirring, add rice.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Stir in cheese until melted, about 1 minute.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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Made this in 8-quart duo. Used brown rice and cooked for 24 minutes but otherwise as directed. Turned out great, everyone loved it.
My 2nd instant pot recipe and let me tell you…awesome! I carved 1/2 a chicken and used the breast and thigh. I didn’t have the beans so I made them from dry in the instant pot! I had all the other ingredients and followed the directions exactly and it came out great.
We topped ours with sour cream, green onions, cilantro and olives.
We’re two for two now!
Awesome!
I made this as my first attempt in the IP. Followed instructions exactly and it turned out perfectly. Next time I might put spicier green chile in it, but overall it was pretty tasty and the rice as perfectly cooked.
Awesome to hear!
Confession: I did almost everything wrong.
I was in a huge hurry and my printer wasn’t working, so I just wrote down the ingredients (noting that the rice goes on top) and cooking time. When I got to the kitchen I had only a couple of minutes to put this together, and I just dumped everything but the rice in. I didn’t have canned corn so I used a 16-oz bag of frozen corn without defrosting it. I didn’t have green chiles, so I omitted them. I didn’t have black beans, so I used pinto. I stirred it all together, carefully put the rice on top, and set it. It did take a while to come to pressure (I assume because of the frozen corn), but I didn’t have any burn notices and the rice was cooked perfectly. This was so tasty and quick, and gobbled up by everyone here. Thank you!
I made this tonight! Easy and a hit with my hubby! A great meal for game night. Thanks for the recipe
8qt. I sprinkled the rice very evenly to ensure it would all be equally steamed….turned put perfect! I used green salsa and substituted purple cabbage for corn. I think it’s the quickest meal I have ever made.
This recipe is delish. I’m trying to keep track of calories. Do you have any idea of the nutritional break down?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
As other reviewers tweaked the rice in the recipe I too have a suggestion for anyone using an 8 quart Instant Pot and is concerned about the rice being uncooked. I soaked brown basmatic rice for an hour before, pushed it into the ingredients and added 1/2 cup of extra fluid. I made my own taco seasoning and used 3 Tbsp in this recipe. This recipe was fantastic – 10/10. I used 1/4 cup of cheese that I mixed into the pot and then served the leftover cheese, avocado, green onion, chopped tomato and cilantro on each bowl to each person’s taste. With an 8 quart instant pot it took 19 minutes to heat up to the 10 minute cooking time. It was worth the wait – you will not be disappointed.
Mine still came out watery? The broth was still very visible and the chicken felt undercooked?
I love this recipe! Sometimes I’d like to have abeggie version. Would this change the cook time?
Yes, cook time may change with various substitutions/modifications.
Just made this exactly according to directions and it worked and tasted great!! Thanks for your great recipes and for sharing Butters with us 🙂
I have an 8 quart IP. Made this last night for dinner. Used a packaged spicy taco seasoning and a habanero salsa (we like our foods spicy) and it turned out great. I used brown rice instead of white rice (rinsed the rice and let sit in water for an hour) and the rice turned out fine. Had no issues with burning, either- but was very careful about setting the rice over everything in the IP and not mixing it in. Thanks for another great recipe!
Couldn’t be quicker or easier ! Delicious – a hit with the family . Will be making this often.
Should have read the reviews. Got a burn warning, dumped everything into another bowl, cleaned all the burned rice off the bottom, put it back in, added more liquid and it continued to happen. Smelled good, I’ll do it again and just make some Minute Rice on the side, but the recipe, as written, doesn’t work.
A big hit in my house. Can it be doubled for a crowd, or even tripled?
This is now a go-to recipe in my house. Followed it exactly. Thank you!
I too had the problem of having a lot of dry, uncooked rice on top after the 10 minutes were up. I did about 1.5 times the entire recipe. The flavour of everything that cooked was great, but I think from the comments it’s evident that something needs to be done to ensure that the rice gets properly cooked.
Thanks for all the instant pot recipes — it is great to have them!
Can you double this recipe? How long should it cook in instapot then?
Followed this recip to the T and lol I got was burned food. UGH
Got the dreaded burn message from this. Followed recipe exactly. Had to cook on stovetop.